Homemade Pistachio Mango Ice Cream

Homemade Pistachio Mango Ice Cream

This recipe yields approximately 1 quart of ice cream.

Ingredients:

For the Pistachio Base:

• 1 cup (240 ml) whole milk
• ¾ cup (150 g) granulated sugar
• ⅛ teaspoon fine sea salt
• 1 ½ cups (360 ml) heavy cream
• ½ teaspoon pure vanilla extract
• ½ cup (about 70g) shelled, unsalted pistachios, roughly chopped (reserve some for garnish if desired)
• 2 tablespoons pistachio paste (optional, but enhances the pistachio flavor and color)

For the Mango Swirl:

• 1 ripe mango (about 1 ½ cups diced)
• 2 tablespoons granulated sugar
• 1 tablespoon fresh lime or lemon juice

Equipment:

• Medium saucepan
• Whisk
• Heatproof bowl
• Plastic wrap
• Blender or food processor
• Fine-mesh sieve (optional, for smoother mango swirl)
• Ice cream maker
• Freezer-safe container

Instructions:

Part 1: Making the Pistachio Base

1. Combine Milk, Sugar, and Salt: In a medium saucepan, whisk together the milk, granulated sugar, and salt until the sugar is mostly dissolved.
2. Heat the Mixture: Place the saucepan over medium heat and stir constantly until the sugar is completely dissolved and the mixture is just starting to steam around the edges. Do not boil.
3. Add Cream and Vanilla: Remove the saucepan from the heat and stir in the heavy cream and vanilla extract.
4. Infuse with Pistachios (Optional but Recommended): For a more intense pistachio flavor, add the roughly chopped pistachios to the warm cream mixture. Cover the saucepan and let it steep for at least 30 minutes, or up to 1 hour, at room temperature. This allows the pistachio flavor to infuse into the cream. If you are using pistachio paste, you can skip this steeping step and add it later.
5. Strain the Base (If Steeping Pistachios): If you steeped the pistachios, pour the cream mixture through a fine-mesh sieve into a heatproof bowl, pressing down on the solids to extract as much flavor as possible. Discard the solids.
6. Stir in Pistachio Paste (If Using): If you didn’t steep pistachios or want to boost the flavor and color further, stir in the pistachio paste into the strained (or un-steeped) cream base until well combined.
7. Chill the Base: Cover the bowl with plastic wrap, pressing it directly onto the surface of the liquid to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until the mixture is thoroughly chilled (below 40°F or 4°C). This chilling step is crucial for proper freezing and a smooth texture.

Part 2: Making the Mango Swirl

1. Prepare the Mango: Peel and dice the ripe mango.
2. Blend the Mango: Place the diced mango, sugar, and lime or lemon juice in a blender or food processor. Blend until completely smooth.
3. Strain for Smoothness (Optional): For an extra smooth swirl, pour the mango puree through a fine-mesh sieve to remove any fibers.
4. Chill the Swirl: Cover the mango puree and refrigerate it until it is well chilled, at least 1 hour. This prevents it from melting the ice cream base too quickly.

Part 3: Churning and Swirling

1. Churn the Pistachio Base: Pour the chilled pistachio base into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes, or until the mixture has thickened to the consistency of soft-serve ice cream.
2. Layer in the Mango Swirl: Once the pistachio ice cream is churned, gently transfer about one-third of it into your freezer-safe container. Drizzle some of the chilled mango puree over the top. Repeat this process with the remaining ice cream and mango puree, creating layers. You can gently swirl the mango into the ice cream with a knife or skewer, being careful not to overmix.
3. Freeze to Harden: Cover the container tightly with a lid or plastic wrap and freeze for at least 4 hours, or preferably overnight, to allow the ice cream to fully harden.

To Serve:

• Scoop the pistachio mango ice cream into bowls or cones.
• Garnish with extra chopped pistachios, if desired.

Enjoy your delicious homemade Pistachio Mango Ice Cream! Let me know if you have any other questions.